12 small tartlet cases lined with ready-prepared shortcrust pastry
4 teaspoons cream
2 teaspoons honey
1/4 teaspoon ground cardamom
50g dark eating chocolate, chopped
2 tablespoons coconut chips, toasted
1. Preheat oven to 180Â°C (conventional). Place tartlet cases lined with pastry in the freezer for 6 minutes to chill.
2. Prick the base and sides of each pastry case with a fork then fill with baking weights or dried beans. Bake for 10 minutes, until pastry is golden. Remove weights and set cases aside.
3. To make the filling, melt the cream, honey and cardamom together in a small bowl over a saucepan of boiling water, then add the chocolate. Remove bowl from heat when chocolate melts.
4. Spoon mixture into the pastry cases and top with the toasted coconut. Allow filling to cool before serving.